These high protein, low calorie Blueberry Protein Muffins feel like a treat for breakfast: soft, tasty and bursting with sweet blueberries.
Ingredients
2 cups Gluten Free 1:1 Baking Flour or Almond Flour 296g
1 scoop Orbit nutrition vanilla protein powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsweetened apple sauce
1/2 cup plain non-fat Greek yogurt
1/4 cup honey or maple syrup 84g
2 eggs
1 tsp. pure vanilla extract
1 cup fresh or frozen blueberries
INSTRUCTIONS
- Preheat your oven to 180°C. Grease or line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the unsweetened applesauce, Greek yogurt, honey, eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
- Divide the batter evenly among the 16 muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean or with a few moist crumbs. The muffins should be slightly golden on top.
- Allow the muffins to cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
- Store the protein blueberry muffins in an airtight container at room temperature for up to 3 days, or you can freeze them for up to 3 months.